Passover: a week of no bread. Okay, the holiday is more than just the lack of leaven, but for many of us that’s what it pretty much boils down to. As you all know, I’ve been baking a lot of bread lately and this week is putting me into wild yeast withdrawal. So, I hit the “inter-web” in search of bread-like alternatives and played with this one. My family thinks it’s a year-round keeper.
Cauliflower Pizza Crust
1 large head of cauliflower, cut into florets
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1-2 Tb olive oil
1 Tb Basics Fuirst Italian Seasoning
Preheat oven to 450º. Line a baking sheet with a silpat or parchment paper. Spray with oil (Pam).
Place cauliflower in the bowl of a food processor and pulse until it resembles coarse sand. This may be best done in smaller batches. When all of the cauliflower is processed, place in a bowl, cover with towel and place in microwave for 7 minutes. Remove and let cool slightly. Line a colander with a cheese cloth or thin dish towel. Place cauliflower in colander and let drain. This can be done early in the day or just before cooking the crust.
Beat eggs with Basics Fuirst Italian Seasoning in a large bowl. Add mozzarella and Parmesan cheeses. Squeeze out any excess water from cheese-lined cauliflower and place in bowl with egg mixture. Mix well. Add olive oil to moisten.
Spread cauliflower mixture onto prepared pan, about ½” thick. It may not cover the entire pan. Bake in hot oven for 15 minutes until edges begin to brown. Remove pan from oven.
Raise oven temp to broil.
Cover cauliflower crust with your favorite pizza sauce, cheese and toppings. Broil until cheese melts, about 5 minutes. Remove, cut into slices and enjoy. Best eaten with fork and knife.